It’s
not easy achieving quality coffee year after year.It does not
happen by accident. It does not happen with a certification. Mother
nature can only take us so far - the rest is up to us.

It starts with a ripe cherry, then its about care and diligence during the
processing. It takes years of trial and error, cultivar & process
experimentation, never being completely satisfied, knowing that we do not know,
and never settling for the status quo, making personal and financial
improvements to help us get to the next level. Every harvest we know we
can improve something and we always try.

It’s
a humbling effort that can only be achieved by focusing on one cherry, one tree, one day, and one bag at a time. This focus allows us to achieve complete lot separation
- giving us the opportunity to search for the jewels on the cupping table.

It’s
not for the easily frustrated or the impatient, in some cases it takes up to 4
years to taste the results of an experiment. The reward of this work is the
breadth of unique cup qualities in the lots we offer. A variety of
quality that means there is something for most.